Flavor itinerary

The flavor landscape itinerary continues outside the city, a means of transportation certainly facilitates travel.
At Amerino Brewerybest to arrive at cocktail hour…the various beer tastings could affect the hours immediately following!
Recently relocated to a larger facility in the industrial area of Amelia, this brewery run by two brothers offers a wide selection of craft beers, beautiful and good, characterized by attention to label aesthetics and careful research into production processes and ingredients, so that in just a few years it has won many national and international awards. Here you can both buy and taste, but a visit to the workshop is also a great experience.
After the aperitif, we continued on Remembrance Street and passed the Suatoni Oil Mill, A small family business with an eloquent name, Artigianpasta, makes artisan pasta both under its own brand and for third parties. The company produces durum wheat semolina dry pasta, egg pasta, and spelt specialties, all of which are quality products with great holding power during cooking.

At this point in the journey you need a break, some silence.
Paying a visit to the Convento Santissima Annunziata on Strada Annunziata and pausing in the shade of its park with its centuries-old holm oaks and majestic oaks is a must. The Convent has a beautiful 16th-century layout, the buildings, with simple architectural lines, branch out around the central cloister like a fortress. Here in the peace of the Convent, in this “Retreat” numerous friars distinguished themselves by holiness of life. Visitable by appointment, the Planetarium, will be an important stop on this journey of flavors…and senses.

Resuming Via Roma SS205, it takes a few minutes to reach Fornole, Raffaella’s home in Casara’ precisely, a “family” place where she can take some relaxation maybe talking with her donkeys. With the social farm Raffaella works with integration projects, then she produces wheat and legumes (chickpeas and spelt), makes flour and with this she makes pasta and bread. Then she looks after the vegetable garden, the bees, the olive trees, and the ancient orchard, and while she is doing all this, her 7 donkeys monitor her work and keep her company.

Also in the territory of Amelia. In the hamlet of Porchiano del Monte, it is worth visiting the Marchese Magro, a project to rehabilitate land used for the production of extra virgin olive oil (including Rajo oil), but also native fruits grown through exclusively natural methods. A treasure chest of biodiversity where almonds, figs (bianchella and ancient Roman), Agnus Castus or “false pepper” trees, apricots and a few varieties of plums (the cacona plum, Armascia and monk’s thigh) make up a natural landscape and where a sacred merangola acts as the icing on the cake.

We continue south in the direction of Jupiter to reach Attigliano, where on the town’s main street, a glassed-in room intrigues the visitor. It is the Ancient Granary Poppi Gaudenzi, a familiar place, simply furnished with wood and warm colors.
On the shelves, pasta, bags of flour, semolina, at the back the warehouse and a room dedicated to milling. Here Alessandra, in addition to producing flour from ancient grains, holds classes, lectures and communicates ancient respect for the earth through other ways of production, through another economy.